CHEESECAKE TART WITH BERRIES

MAKES 1 SMALL TART Preparation: 20 min Baking: 40 min Setting: 1 hour CRUST 120g desiccated

coconut 45ml (3T) cocoa

powder 75g melted butter 1 egg FILLING 1 tub (230g) smooth

cottage cheese juice and zest of

1 lemon 80ml (¹⁄₃c) xylitol

or sugar 3 eggs TOPPING 150g mixed berries

(frozen or fresh) 60ml (¼c) sugar or

xylitol 60ml (¼c) strong rooibos tea (berry flavour) 5ml (1t) gelatin extra berries and fruit Preheat the oven to 160°C. Grease a round springform baking tin with nonstick spray. 1 Crust Mix all the ingredients until well combined. Press the mixture onto the bottom and up the sides of the baking tin. Transfer to the fridge to chill. 2 Filling Using a wire whisk, whisk all the ingredients together until well combined. Spoon onto the prepared crust and bake for about 40 minutes or until the filling has set. Allow to cool, then transfer to the fridge to chill. 3 Topping Heat the berries, sugar or xylitol and half the tea until the sugar or sweetener has dissolves and the berries are just defrosted (if frozen) but not mushy. 4 Sponge the gelatin in the remaining tea. Heat until melted but don’t boil. Mix the berry mixture and gelatin mixture and pour over the chilled tart. Transfer to the fridge until the topping has set. Decorate the top with extra fruit.